Aunt Pollys Mexican Pickled Carrots Recipes

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MEXICAN STYLE HOT PICKLED CARROTS



Mexican Style Hot Pickled Carrots image

These are the hot carrots like you get in Mexican restaurants. They are positively addictive. I usually make a batch and share with a friend or neighbor. This recipe comes from a restaurant in San Diego called Alta Vista. It was owned and run by a woman named Mary Sargent. Her loyal customers were saddened when she closed her doors and retired, but at least we are able to make these delicious carrots.

Provided by dawnie2u

Categories     Vegetable

Time 30m

Yield 8 cups, 18 serving(s)

Number Of Ingredients 10

2 lbs carrots, peeled and sliced on the diagonal (1/4 inch thick)
2 yellow onions, peeled and sliced
1 1/2 quarts warm water
7 ounces whole canned jalapeno peppers, with liquid
1 tablespoon dried oregano
6 whole garlic cloves
2 cups cider vinegar
1/4 cup vegetable oil
2 bay leaves
1 tablespoon salt

Steps:

  • Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
  • Boil for 5 minutes and then remove from heat.
  • To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
  • Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
  • Can also be kept in airtight containers in refrigerator.
  • Makes 8-9 cups.

PICKLED CARROTS AND JALAPENOS



Pickled Carrots and Jalapenos image

Provided by Guy Fieri

Categories     side-dish

Time 4h15m

Yield 12 servings

Number Of Ingredients 0

Steps:

  • Bring 1 1/2 cups white vinegar, 1/4 cup sugar and 1 tablespoon kosher salt to a simmer in a medium pot, stirring to dissolve the sugar. Remove from the heat and stir in 2 cups sliced carrots, 6 sliced jalapenos and 1/2 sliced red onion. Let sit 1 hour, stirring occasionally and pressing the vegetables down with a rubber spatula to submerge. Refrigerate in an airtight container for at least 3 hours.

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